Martha Stewart bacon wrapped potatoes, great finger food for party

MARTHA STEWART BACON WRAPPED POTATOES (RECIPE AND TUTORIAL)

LOVE new Recipes?! -> Follow my page https://www.facebook.com/sara.gilbertgreen Bacon Wrapped Potatoes Ingredients 8 bacon slices, cut in half crosswise 16 small potatoes Instructions Preheat oven to 400 degrees. Wrap each bacon piece around a potato and secure with a toothpick. Place in a baking dish and bake until bacon is crisp and potatoes are tender when pierced with a knife, 40 to 50 minutes Recipe and photo by Martha Stewart ✽¸.•♥♥•.¸✽✽¸.•♥♥•.¸✽✽¸.•♥♥•.¸✽✽¸.•♥♥•. Like, Share or Tag ...

Low Carb Puttenesca with Zucchini Noodles. Now, don’t get excited. This recipe is in no way like Slutty Brownies. In fact it’s quite the opposite. A low carb, sugar free, deliciously light and healthy meal. There’s a time and a place for Slutty Brownies, but if you’re following my Anti Diet, then you need to balance them out with some skinny... Read more

Quinoa Enchilada Casserole from Damn Delicious- A lightened-up, healthy enchilada bake that you can enjoy guilt-free, chockfull of quinoa, black beans and cheesy goodness. And the leftovers taste even better!

Baked gnocchi with bacon, tomato and mozzarella Recipe type: Dinner, Pasta, Gnocchi, Comfort food Prep time: 10 mins Cook time: 30 mins Total time: 40 mins Serves: 2-3 (Hint:100g = about 3 1/2oz ) Ingredients 500g store-bought gnocchi 250g bacon, chopped 2 garlic cloves, crushed 1 teaspoon smoked paprika 1 400g tin chopped tomatoes 1 tablespoon tomato paste handful cherry tomatoes, halved 1 teaspoon sugar 2-3 tablespoons cream/yoghurt large handful fresh parsley, chopped salt & pepper to taste 100g mozzarella, sliced Instructions Pre-heat the oven to 200°c. Bring a large pot of salted water to the boil. In the meantime, make the sauce. In a large, hot frying pan, fry the bacon until starting to crisp with most of the fat rendered. Pour off most of the fat then add the garlic and smoked paprika and fry for 30 seconds. Add all of the tomatoes and the sugar and allow to simmer for 5 minutes. Remove the pan from the heat and stir in the cream/yoghurt, parsley and seasoning. Cook the gnocchi in the salted water until it starts floating to the top. Remove with a slotted spoon and add to the sauce. Transfer the gnocchi and sauce to an oven-proof dish and top with the sliced mozzarella. Place in the oven and bake for 10 minutes until the mozzarella is melted and golden. Remove from the oven and allow to rest for 5 minutes before serving.

Eggplant Involtini ~ oh yum...little ricotta-stuffed eggplant rolls in sauce. Could be made low carb for sure: Involtini Adapted from Tartine Bread Serves 2 Notes: • I made a half recipe. • The book offers a recipe for tomato sauce, which I’m sure is delicious, but I have been hooked on this one since discovering it. • I used these fabulous mini gratin dishes, but feel free to use a standard sized baking dish. Involtini 1 eggplant kosher salt olive oil for frying (I used canola oil) tomato sauce, this is the one I adore, but feel free to use your favorite store-bought heavy cream freshly grated Asiago cheese or Parmigiano Reggiano (I used parm) Stuffing bread crumbs, about 1/2 cup, made from about 3 slices day-old bread* 1 cup whole milk ricotta, homemade is easy and delicious grated zest of 1 lemon juice of 1/2 lemon 1 tsp. fresh thyme leaves, minced 1/4 tsp. kosher salt 1. Trim the stem end of each eggplant. Using a mandoline, cut the eggplant lenthwise into 1/4-inch thick slices. You should have about 12 slices. Sprinkle the eggplant on both sides with kosher salt, layer them in a colander, and let stand for 1 hour. (I was impatient and only let them drain for about a half hour… worked out just fine.) Press the moisture from the eggplant and blot them dry with paper towels. Pour olive (or canola) oil to a depth of 1 inch in a deep, heavy saucepan or large skillet (I used a cast iron pan) and heat to 360ºF on a deep-frying thermometer. (I did not use a thermometer — just watched the oil and tested when I thought it was ready.) Place 3 to 4 eggplant slices in the hot oil and cook until the slices take on some color, 3 to 4 minutes. Using tongs, transfer the slices to a colander (or paper-towel lined plate) to drain. Repeat with remaining slices. 2. Meanwhile, make the stuffing. In a bowl, stir together the bread crumbs, ricotta, lemon zest, juice, thyme and salt. 3. Preheat the oven to 425ºF. Spoon tomato sauce into a medium-sized baking dish (or individual gratin dishes) till bottom of dish is covered in a thin layer. Place a spoonful of filling at one end of each of the eggplant slices. Roll the slice around the filling and place it seam-side down in the dish on top of the tomato sauce. Spoon a tablespoon of cream (or less) over each roll to moisten. Bake until the edges of sauce around the sides of the dish are dark and the rolls are nicely caramelized, 20 to 25 minutes. Garnish with the Asiago (or parm) before serving. * After burning a batch of homemade bread crumbs, I decided to go with Panko. If you want to make homemade, do something like this: Homemade Bread Crumbs 3 slices day-old bread*, each 1-inch thick, torn into 1 1/2-inch chunks 2 T. olive oil kosher salt 1/2 tsp. herbes de provence** (optional) 1. Preheat the oven to 400ºF. In a bowl, toss the torn bread with the olive oil and a pinch of salt. Add the herbes if using. Spread the bread evenly on a baking sheet and bake until golden brown and crisp, about 15 minutes. Midway through baking, redistribute the croutons if they are coloring unevenly. Once cooled, place croutons in a ziplock bag and using a rolling pin or your hands, crumble them more finely.

Eggplant Involtini OK THIS is the type of thing that will make me a full on foodie